Fish Cakes

DirtyMike

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I intend on doing this to the walleye fillet's sitting in the fridge right now.



Fish cakes

5 shallots, minced
Olive oil
6-7 oz mayo
1 egg, beaten
2-3 oz of good brown mustard
1.5 tbsp chopped parsley
1 bunch of chives, minced
Tabasco sauce, as needed
Old bay seasoning, as needed
1 pd white fleshed fish- walleye and pike work really well
2 oz cracker crumbs- finely crushed
Salt and pepper, as needed
Peanut oil, as needed

1) cook fish fillets in boiling chicken stock, remove from liquid and flake apart. Remove any bones if present. Cool down in fridge.

2) sauté shallots in police oil until translucent

3) combine shallots, mayo, eggs, mustard, parsley chives, Tabasco, and old bay. Add mayo, flaked fish, and cracker crumbs

4) divide into small patties about 3 inches across, and 1/2-3/4 inch thick

5) saute fish cakes in peanut oil until golden brown and thoroughly cooked

6) garnish with red pepper marmalade (mixture of 4oz cooked red onion, minced, 1/2 oz olive oil, 2 whole roasted red peppers. 1 oz capers, minced chives, and salt and pepper, combine and allow to cool for several hours) or homemade tarter sauce.

Enjoy!
 


Vollmer

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Have you made these before? I have had Fish Cakes before, but I have never made them myself. Thanks so much for the recipe.
 

DirtyMike

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I haven't made them yet. This is my project tonight. AFTER removing rock from the side of house, adding top soil to the garden, watering large patch of lawn I tore up to get grass to grow, and probably a bike ride with the wife.
 

DirtyMike

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So I dove into the walleye cakes last night. They turned out really well and ended up eating too many. I had to lay down for the rest of the night.

I didn't follow this recipe...at all, but I eventually will.

1. smaller box of shore lunch original
2. 1 sleeve of bacon flavored ritz crackers
3. walleye fillets of 5 fish
4. bundle of green onions
5. handful of mushrooms
6. 2 cloves of garlic
7. old bay seasoning
8. tatonka dust
9. seasoning salt
10. black pepper
11. olive/coconut oil
12. 4-6 eggs

First I baked the fish @375 degrees until they flaked apart. I seasoned with old bay, tatonka dust, and a little seasoning salt. They were then placed in the fridge to cool. At this time I sauteed the mushrooms, onions and garlic in olive oil until the garlic just started to turn brown. I placed that in the bowl with the shore lunch and crushed ritz crackers. By this point, the fish was cool and could be broken apart into the bowl of seasoning. I cracked 4 eggs to start and mixed all together. This make a sticky mess which is what you're going for. Form into patties and place on a piece of wax paper. Place two spoon fulls of coconut oil in a pan and let it heat up. The oil needs to be hot before you put in a patty. Fry up, place on paper towel, enjoy with some seasoned baked beans and cocktail sauce.

Baked beans:

1 can of buschs baked beans
1 cup of brown sugar
1 good sqeeze of the ketchup bottle.

Simmer until the rest of the meal is done
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Vollmer

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Umm yeah .. that beats the snot out of my kielbasa

You could make a cookbook with how thorough you are. Job well done!
 


Fishing Fanatic

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I will definitely be trying this when I get home from Denver Sunday night! Thanks for the recipe!
 

svnmag

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In the original recipe, wouldn't the fish be cooked in the chicken stock? Seems the fish is being cooked three times?...They do look damn good indeed!
 
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Captain Ahab

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They do look good. I would have to invite some folk to avoid stuffing my gullet too full.
 

DirtyMike

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my tummy hurt after I had three. My wife laughed at me as I sheepishly reached for a 4th
 


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